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Topic: Monte Carlo Biscuits (Read 6346 times)

These are the changes I made to Judy’s recipe. Made double, but baked half. Rolled remainder into log to freeze.Only fill with butter cream and jam as required.Used a small, 2 1/2 ice cream scoop to form biscuits straight on to tray, no rolling. Used fork dipped in flour to flatten and make marks across biscuits.Added 1 teaspoon of both honey and golden syrup to double recipe. Used raw caster sugar instead of brown sugar. Am going to fill come with chocolate instead of jam.